Contamination of agricultural and food products by some fungal species that produce
mycotoxins can result in unsafe food and feed. Since dried fruits are good sources of sugars
and other nutrients, they are susceptible to mold contamination and consequent mycotoxin
production. The occurrence of toxigenic fungi in dried apricots, figs, and grapes was
surveyed in this study. Fungal frequency and their ability to produce mycotoxin were
studied. The obtained results presented that, the isolation of fungi from dried Apricots, Figs,
and Grapes yielded 308 fungal isolates. Total fungal count isolated from dried apricot fruit
samples yielded 128 fungal isolates equal to 41.6% followed by dried grape samples which
gave 106 fungal isolates (34.4%) and dried fig fruit samples resulted in 74 fungal isolates
equal to 24.0%. On the other hand, five fungal genera were identified from dried apricot
fruits as Alternaria, Aspergillus, Fusarium, Penicillium, and Rhizopus, where Aspergillus
niger had the highest fungal frequency (50.78%). Four fungal genera were identified from
dried fig fruits as Aspergillus, Fusarium, Penicillium, and Rhizopus. Higher fungal
frequency was recorded with A. niger (29.73%), while six fungal genera were identified
with dried grape samples as Alternaria, Aspergillus, Fusarium, Penicillium, Rhizopus, and
Trichoderma, where A. niger had the highest fungal frequency (49.06%). Test of
mycotoxins production presented that, ten A parasiticus isolates from dried apricot fruit
samples were aflatoxins producers. Eight Aspergillus isolates (A. flavus and A. parasiticus)
from dried figs fruit samples produced aflatoxins, and six A parasiticus isolates from dried
grape samples were positive producer of aflatoxins, whereas all Aspergillus niger,
Fusarium sp., and Penicillium sp. isolates from dried fruit samples were negative producer
of mycotoxins. It could be concluded that toxigenic fungi can attack the dried fruits and
cause their deterioration.